Crispy Salmon Cakes with Lemon-Dill Yogurt
Golden pan-fried cakes of flaked salmon, panko, Dijon and fresh herbs, served with a cool lemon-dill yogurt sauce. Weeknight-easy and made from pantry staples.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
Chilling the patties helps them hold together in the pan. Don’t overmix, or the cakes turn dense. Leftover cakes are great cold on a green salad.
Method
-
In a large bowl, gently mix the salmon, 3/4 cup panko, egg, mayonnaise, Dijon, parsley, lemon zest, salt and pepper until just combined.
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Shape into 8 patties about 3/4 inch thick, press them into the remaining panko to coat, and chill for .
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Stir together the yogurt, dill, lemon juice and a pinch of salt for the sauce.
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Heat the oil in a large skillet over medium heat. Fry the cakes per side, until deeply golden and hot through.
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Serve warm with the lemon-dill yogurt and lemon wedges.
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